Description
This Coconut and Raspberry Cake is a delightful, diabetic-friendly dessert that combines the tropical flavors of coconut with the tart sweetness of raspberries, perfect for anyone looking for a guilt-free indulgence.
Ingredients
Scale
250 g almond flour
75 g coconut flour
2 tsps baking powder
1/2 tsp bicarbonate soda
250 ml coconut cream
150 g xylitol
4 large eggs
250 g fresh raspberries
200 g fresh or frozen raspberries
2 tbsp xylitol
Instructions
- Preheat the oven to 180°C (350°F) and grease a cake pan.
- In a large bowl, combine almond flour, coconut flour, baking powder, and bicarbonate soda.
- In another bowl, whisk together the coconut cream, xylitol, and eggs until smooth.
- Gradually add the dry ingredients to the wet ingredients, stirring to combine.
- Gently fold in the fresh raspberries.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 30 minutes or until a toothpick comes out clean.
- While the cake is baking, prepare the raspberry jam by cooking the raspberries and xylitol in a saucepan over medium heat until thickened.
- Allow the cake to cool before serving it topped with the raspberry jam.
Notes
Make sure to use fresh raspberries for the best flavor, and adjust sweetness to your preference when making the jam.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 220 kcal
- Sugar: 4 g
- Sodium: 90 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 4 g
- Protein: 7 g
- Cholesterol: 85 mg
Keywords: Coconut and Raspberry Cake, Diabetic Friendly, Cake Recipe, Healthy Dessert, Low Sugar Baking